Avalakki Chakkuli /Flattened Rice Chakli

ಅವಲಕ್ಕಿ /Flattened Rice/Aval/ Poha or Poa is prepared using the rice. Avalakki chakli/chakkuli/muruku is one of the quick crispy, crunchy fried snack and chakli/chakkuli/muruku is loved by most of us.

Avalakki Chakkuli can be prepared whenever you want it.  

I have used flattened rice, rice flour, salt and curd. 

Chakkuli is one of the famous snack dish that loved by many. It can be munched any time of the day. It goes well with all the time. Kids love to eat chakkuli and is a perfect snack for their tiffin box.Ladies can enjoy this chakkuli during their get together or kitty party, one dish party, picnic and travelling too. Avalakki Chakkuli is good for kids snack box. 

Let us see the recipe Now :

Ingredients 

Thick Avalakki/Poha/Aval/Flattened Rice : 1 Cup
Thick Curd/Yogurt : 2 to 3 Tablespoons
Rice flour : 2 Cups or little more
Chilly Powder : 1/2 Teaspoon
Ellu/Sesame seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Salt : To taste
Butter : 1 Tablespoon
Cooking Oil : 2 Cups

Method :

1. Clean and wash Avalakki/flattened rice and soak mix it with thick curd for 10 to 15 minutes.

2. Grind it in dry grinder with out using water.

3. Put the ground avalakki mixture in a big bowl. Add rice powder, chilly powder, jeera, sesame seeds and salt.

4. Add butter and mix it nicely and prepare dough. Add water if required. Kneed the dough nicely.
5. Keep a pan on the fire and heat. Put oil and let it get hot. (Medium flame).
6. Now put a small portion of the dough and press it in circle shape. Prepare 3 to 4 chakkuli on the plate.

7. Put this chakkuli and fry on both sides. Remove it from the pan once it is done.

8. Put it on a kitchen tissue and let the extra oil absorb by kitchen tissue.

9. Repeat the same with remaining dough.
10. Serve hot Avalakki Chakkuli with a cup of coffee or tea. Store it in a airtight glass bottle.

Note : 

Let the dough consistency be like normal chakkuli dough. Not so hard or very soft. Adding spice more /less is optional. No need to add more butter. It might turn soft and absorb more oil.
Time : 30 Minutes.
20 to 25 Chakkuli can be made. (According to size).

Mixed Pulses & Cluster Beans Curry

Eating pulses during the rainy season is good because it helps to keep our body warm and healthy. 
Pulses are full of proteins, minerals and vitamins. I have prepared a curry with Mixed Pulses/Legumes & Cluster Beans/Gori Kai/Chawali kodu  Curry goes well with almost all the main dishes.

I have used Moth bean, Cowpea  (red variety), Kabooli Chenna, Whole Moong, cluster beans and some mild spices.
Let us see some benefits of eating Gori kai/Chawali Kodu/ Cluster Beans in our diet.
Cluster beans are rich in nutrition, proteins, minerals, vitamins and dietary fiber. They are very low in calories. They do contain Vitamin K, Vitamin C, Vitamin A, and minerals like calcium, iron, potassium and phosphorous. They do not have cholesterol or fats. Cluster beans helps to control blood sugar levels. They are good for strong bones and anemia. They are good for ladies during their pregnancy period. They are good for controlling blood pressure. They are rich in dietary fiber.
Now  let us see the recipe :
No Onions or Garlic used in this " Mixed Pulses & Cluster Beans Curry".

Things Needed :

Mixed Beans /Pulses : Each One Handful . ( 1 Cup)
Tomatoes : 2
Cluster Beans : 250 Grams
Spice powder/Rasam powder/Sambar Powder : 2 Teaspoons
Lemon extract : 1 Teaspoon
Salt : As required
Methi seeds/Fenugrik seeds : 1/2 Teaspoon
For Seasoning :
Cooking oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8 or little more
Coriander leaves : 1 Tablespoon

Method :

1 Wash and soak all the pulses together over night or for 4 to 5 hours. Soak methi seeds with pulses.
2. Pressure cook the pulses and methi seeds with required water.
3. Cook for 10 to 15 minutes and put off the gas. Let the pressure cooker cool down.
4. Wash and cut tomatoes into small. (Remove the seeds and cut).
5. Wash cluster beans and remove the top edges using your finger. Cut them into pieces.
6. Keep a pan and put oil. Let it get heated. Add mustard seeds and urid dal.  Let mustard seeds splutter.
7. Add ingh and curry leaves. Add cut cluster beans and cooked pulses. Let it cook for 3 to 5 minutes. (On medium flame).

8. Add cut tomatoes and cook for another 2 minutes. Add turmeric powder and salt. Mix it well.
9. Add spice powder and mix it well. Let it boil for 2 to 3 minutes. Put off the gas and shift the curry to a serving dish. Add a spoon of ghee.

10. Add lemon extract and coriander leaves and mix it well. Serve with the main dish you have prepared.

Note : 

It is always better to soak any pulse before cooking. It cooks faster and good for health too. Adding any brand of cooking oil is your choice. Adding any spice powder is optional. Taste might change.
Adding more/less spice is optional. Home made powder is always better. You can use any spices of your choice. I have added lemon extract. (1/2 lemon used ). Adding coconut at the end is optional.
Time : 30 Minutes
Serves : 3 to 4 .
Spice powder Recipe :
Things needed :
1/4 Teaspoon methi seeds, 1 teaspoon urid dal, 1 tablespoon coriander seeds, 1/2 Teaspoon jeera. a little ingh, red chilly, dry coconut 2 tablespoons and 2 cloves. Handful of curry leaves. Dry roast all the ingredients one by one and dry grind when they turn cool.  Your home made spice powder is ready to use.